JPS6384437A - 新規なド−ナツ - Google Patents
新規なド−ナツInfo
- Publication number
- JPS6384437A JPS6384437A JP61226081A JP22608186A JPS6384437A JP S6384437 A JPS6384437 A JP S6384437A JP 61226081 A JP61226081 A JP 61226081A JP 22608186 A JP22608186 A JP 22608186A JP S6384437 A JPS6384437 A JP S6384437A
- Authority
- JP
- Japan
- Prior art keywords
- parts
- donuts
- lees
- yeast
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012489 doughnuts Nutrition 0.000 title claims description 25
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 10
- 235000013312 flour Nutrition 0.000 description 9
- 239000000052 vinegar Substances 0.000 description 7
- 235000021419 vinegar Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 235000010855 food raising agent Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61226081A JPS6384437A (ja) | 1986-09-26 | 1986-09-26 | 新規なド−ナツ |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61226081A JPS6384437A (ja) | 1986-09-26 | 1986-09-26 | 新規なド−ナツ |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6384437A true JPS6384437A (ja) | 1988-04-15 |
| JPH0582178B2 JPH0582178B2 (enrdf_load_stackoverflow) | 1993-11-17 |
Family
ID=16839523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61226081A Granted JPS6384437A (ja) | 1986-09-26 | 1986-09-26 | 新規なド−ナツ |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6384437A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010075076A (ja) * | 2008-09-25 | 2010-04-08 | Chomei Herushinsu Jozo:Kk | 黒酢入り菓子及び黒酢入り菓子の製造方法 |
| JP2020065513A (ja) * | 2018-10-26 | 2020-04-30 | 株式会社日清製粉グループ本社 | 小麦アレルギー用ベーカリー食品及びその製造方法並びに小麦アレルギー用減感作剤 |
-
1986
- 1986-09-26 JP JP61226081A patent/JPS6384437A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010075076A (ja) * | 2008-09-25 | 2010-04-08 | Chomei Herushinsu Jozo:Kk | 黒酢入り菓子及び黒酢入り菓子の製造方法 |
| JP2020065513A (ja) * | 2018-10-26 | 2020-04-30 | 株式会社日清製粉グループ本社 | 小麦アレルギー用ベーカリー食品及びその製造方法並びに小麦アレルギー用減感作剤 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0582178B2 (enrdf_load_stackoverflow) | 1993-11-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |